With a background in engineering, and twenty years working in industry across technical and project management roles, I brought that creative and technical skillset into the world of hospitality when I joined world renowned chef Heston Blumenthal as "creative problem solver."

During my time at the Fat Duck Group, I headed up the development team of talented chefs and scientists as Head of Central Development, and later took on the group's technical challenges and opportunities as Chief Innovation Officer, working across the UK and Dubai.

Since then, I've worked with many top tier chefs, brands, and establishments, including Gordon Ramsay's Group, Simon Rogan's Group, The Savoy, Kerzner International, The Compass Group, and William Grant & Sons, helping create unique concepts and moments in a world where brands need a genuine point of difference more than ever before.

That blend of engineering discipline and creative ambition is what allows me to turn a bold idea into something a guest will remember, a piece of theatre, a technical innovation, or a signature moment that gives a brand real, lasting distinction in a crowded market.

How I work is as flexible as the ideas themselves. I've partnered with clients as an embedded team member, an independent consultant, a project specialist, and on retainer, and I'm happy to work in whichever way suits your organisation best.